Artichoke and white wine reduction mac and cheese

I made one of those random dinners that I made up with what was in the pantry. It was tasty enough that we all wished it was a recipe and repeatable. Here is what I think I made.

3 tablespoons olive oil
1 small shallot, sliced
1 can artichoke hearts, quartered
3 oz. mushrooms sliced
3/4 bottle of leftover cheap white wine
2 tablespoons balsamic vinegar
2 tablespoons Italian seasoning
6 oz. fontina cheese, grated
1/4 cup heavy cream or milk
1/2 lb. macaroni

Boil macaroni until al dente

Heat olive oil over medium flame. Saute shallots and mushrooms until soft, about five minutes. Add artichoke hearts, white wine, balsamic and Italian seasoning and turn heat to medium high. Reduce until only 1/4 of the liquid remains, or about as long as it takes to boil the macaroni. Reduce heat to low.

When the pasta is done, add it to the artichoke reduction with the 3/4 of the grated cheese and the cream. Stir together. Sprinkle remaining cheese on top. Finish under broiler until the cheese is melted and browned.

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5 thoughts on “Artichoke and white wine reduction mac and cheese”

  1. Um.

    Bookmarked like CRAZY.

    I love mac and cheese (have my own take on it that uses sharp cheddar cheese and leeks) and artichokes are love.

  2. I’m having some of the leftovers for lunch and it is good reheated too. It is definately worth remembering the recipe.
    It should be noted that we did not buy the cheap wine; someone brought it to a party.

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